Why people are bad at leftover food management? A systematic literature review and a framework to analyze household leftover food waste generation behavior

Aloysius, Nimeshika; Ananda, Jayanath; Mitsis, Ann; Pearson, David

doi:10.1016/j.appet.2023.106577

Cited by 19 publications

(9 citation statements)

References 93 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meanwhile, waste collection increased by 114.5% in the same year, although it took about a year for the policy to regain positive user sentiment. We agree with other authors, Aloysius, et al [50], who state that it takes a mix of personal psychological and lifestyle factors to drive waste reduction behaviours in the household. Focusing on knowledge and awareness is not sufficient as a behavior change strategy in this area.…”

Section: Discussionsupporting

confidence: 91%

Sociodemographic factors and feelings of guilt in household waste management in Peruvian households

Coronel-Chugden,

Castillo,

Moreno-Quispe

et al. 2024

ijirss

View full text Add to dashboard Cite

The purpose of the study was to identify the sociodemographic factors that influence the feeling of guilt about recycling household waste in Peruvian families living in Sullana. The rapid generation of waste in urban and rural areas leads to the development of multidisciplinary research to mitigate environmental pollution, which not only affects tourism but also the quality of life of the population. The study design was non-experimental, descriptive, causal, and explanatory. The research approach was quantitative. The instrument was validated (Cronbach's alpha = 0.932), and it was observed that age, employment status, educational level, income, and professional career were significantly related (p<0.05) to the feeling of guilt for recycling. There is a high level of guilt about recycling household waste related to an attitude of success and social norms, and a mild level related to an attitude of failure. The sociodemographic profile of Peruvian families living in Sullana is characterized by an average age of 35 years, employment, secondary, technical, and higher education, as well as income between S/500 and 1500 soles and living in a family nucleus composed of 3-5 people. These findings are important for the elaboration of public policies in the environmental management of solid waste and in the academic sphere to raise awareness among the different actors to mitigate climate change and contribute to the sustainability of natural resources. It is recommended to apply compensatory incentives to families to achieve positive changes in household waste management.

show abstract

Section: Discussionsupporting

confidence: 91%

Sociodemographic factors and feelings of guilt in household waste management in Peruvian households

Coronel-Chugden,

Castillo,

Moreno-Quispe

et al. 2024

ijirss

View full text Add to dashboard Cite

show abstract

“…The storage of raw materials must be done appropriately and correctly so that the condition of the raw materials can be kept. In this case, storing food waste and excess raw materials in a suitable container and cold storage is a step to reduce food waste (Aloysius et al, 2023). In P14, food waste no longer suitable for consumption can be used for animal feed or given to farmers for composting.…”

Section: Anova Test Resultsmentioning

confidence: 99%

Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia

Ibtiyah,

Romadlon,

Nurisusilawati

2023

HBT

View full text Add to dashboard Cite

Food waste can be defined as waste at the final stage of the food supply chain related to retailers and consumer behavior (distribution and market, consumption). The population expected to increase over the years, will also affect food availability and consumption. The problem can be solved by increasing food production, but it does not help much if the quantity of loss and waste is not minimized. In Indonesia, consumption activities are not only to fulfill hunger but also become a lifestyle such as visiting restaurants. Restaurants have a high potential to create food waste and in Banyumas the restaurant contribute more waste after households. the study aims to find the role of food expenditure at restaurant to reach food waste management initiatives. It relates to how restaurants see food expenditures as a strategy to procure and sell the menu based on portion adjustment. The method used was quantitative and obtained data by distributing questionnaires to 103 restaurants in Banyumas using ANOVA. The result showed the demographics affect food expenditure at restaurants in Banyumas. The restaurants can conduct food waste mitigation initiatives by enhancing restaurant services, adjusting the meal menu with consumers, forecasting procurement quantity, considering storage for raw material, and focusing on food consumption. Furthermore, the restaurant shall consider to manage menu to avoid food waste by adding more refrigerator or utilizing the waste.

show abstract

“…67 Practical implications provided to reduce leover food include reducing the amounts of leovers (e.g., shopping lists, meal planning, managing stocks, and reduction of meal portion sizes), reusing leovers (proper storage, using technology for reuse, recipes to use up leovers, "doggy bags" from food service eating, and buffet organization) and educating consumers (educational campaigns on the freshness of foods and transforming leovers). [68][69][70][71] There is a need to rethink how households can be motivated to reduce food waste. Message domains and composition inuence the intent to reduce food waste and composite messages are more likely to encourage household food waste recycling behavior.…”

Section: Reduction and Avoidance Of Food Waste By Consumersmentioning

confidence: 99%

From kitchen scraps to delicacies to food waste

Knorr,

Augustin

2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

Why people are bad at leftover food management? A systematic literature review and a framework to analyze household leftover food waste generation behavior

Cited by 19 publications

References 93 publications

Sociodemographic factors and feelings of guilt in household waste management in Peruvian households

Sociodemographic factors and feelings of guilt in household waste management in Peruvian households

Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia

From kitchen scraps to delicacies to food waste

Contact Info

Product

Resources

About